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Creamy Garlic Twice Baked Potatoes

Creamy garlic twice baked potatoes are filled with mashed russets, sour cream, butter, and sharp cheddar, then baked until hot with lightly browned cheese. The sturdy potato skins hold a smooth, savory filling for an easy oven-baked side dish.
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Prep Time 20 minutes
Cook Time 1 hour 26 minutes
Resting time 5 minutes
Total Time 1 hour 51 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large (10 to 12 ounces each)
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.25 cup heavy cream
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded, divided
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes.
  3. Prick each potato several times with a fork, rub with the olive oil, and sprinkle with 1/2 teaspoon of the salt.
  4. Bake the potatoes on a rimmed baking sheet for 60 to 75 minutes, until a knife slides easily into the centers.
  5. Melt the butter in a small saucepan over medium-low heat.
  6. Add the garlic and cook for about 30 seconds, until fragrant.
  7. Stir in the heavy cream and warm it gently without boiling.
  8. Halve the potatoes lengthwise and scoop the flesh into a large bowl, leaving a sturdy 1/4-inch layer inside each skin.
  9. Arrange the shells cut side up on the baking sheet.
  10. Mash the potato flesh with the warm garlic-butter mixture, sour cream, 3/4 cup of the cheddar, the remaining 1/2 teaspoon salt, and the black pepper, just until creamy.
  11. Spoon the filling into the potato skins and top with the remaining 1/4 cup cheddar.
  12. Bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted and lightly browned.
  13. Let the potatoes rest for 5 minutes before serving.

Notes

For sturdy shells, leave a 1/4-inch layer of potato when scooping. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy filling may turn grainy. For a dairy-free variation, use dairy-free butter, cream, sour cream, and cheddar.